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How to Craft Butter Fat-Washed Rum: A Mixologist's Guide with a Twist




Greetings, cocktail enthusiasts! Today, we’re diving into the decadent world of fat washing – not the kind that involves your laundry, but a much more delicious undertaking. If you’ve ever dreamed of combining the rich allure of butter with the dark mysteries of rum, this blog post is your new best friend. Yes, today, we're making Butter Fat-Washed Rum, a concoction that's as sinfully delightful as it sounds.


What You’ll Need:

  • 300g Unsalted Butter - The purer, the better. We’re not cutting calories here; we’re making magic!

  • 300g Brown Sugar - Because what is butter without a little sweetness to whisper sweet nothings to?

  • 1 Bottle of Dark Rum (750 ml) - Choose a good quality one. This is not the time to skimp!

  • A Sturdy Pot - For concocting your buttery brew.

  • A Large Plastic Jar with a Lid - Glass is chic, but plastic is your pragmatic friend here.

  • A Freezer - Where your rum will chill out.

  • Cheesecloth or Fine Mesh Strainer - Because no one likes a gritty drink.


The Method to the Madness:

  1. The Caramel Creation: Begin by taking a sturdy pot and placing it over a medium-high flame. Toss in your butter and brown sugar. This isn’t a job for the fainthearted, so keep stirring like your life depends on it! You’ll want to prevent burning while ensuring the mixture transforms into a smooth, golden caramel. This should take about 5 minutes, but who’s counting? Just focus on that mesmerizing, bubbling brew until it’s perfectly combined.

  2. The Rum Rendezvous: Once your butter-sugar concoction has reached its caramel best, it’s time to introduce it to the dark rum. Pour your bottle of rum into the caramel while it’s warm (but not too hot, we don’t want to start a fire). Stir lovingly, and imagine you’re a wizard concocting a potion. Because, in a way, you are.

  3. Shake, Rattle, and Roll: Transfer this buttery, boozy mixture into a large plastic jar. Seal it tight. Now, shake it like a polaroid picture! Okay, maybe more gently. But ensure everything is thoroughly mixed. Then, let it sit at room temperature for 24 hours. This is when the real magic happens - flavors melding and marrying in blissful harmony.

  4. The Big Chill: After those long 24 hours of anticipation, transfer your jar to the freezer. Let it rest there for another 24 hours. The fat from the butter will solidify (that’s the magic of physics for you), making it easier to separate from the rum. Patience is key.

  5. The Great Divide: Take your solidified concoction from the freezer. Open the lid, and you’ll find a layer of butter fat on top. It’s time to say goodbye to that fat. Remove it, and then strain your now-infused rum through a cheesecloth or fine mesh strainer into a clean container. This step is crucial for ensuring your drink is smooth and ready for sipping or mixing.

  6. Ready, Set, Mix!: Your Butter Fat-Washed Rum is ready to transform any ordinary drink into an extraordinary one. Whether you’re making a Dark and Stormy with a buttery twist or a new creation of your own, your rum is set to impress.


Closing Thoughts:

There you have it, folks – Butter Fat-Washed Rum that’s as easy to make as it is delicious. Use this golden elixir to add depth and decadence to your cocktails, and watch as your guests marvel at your mixology prowess. Just remember, like all good things, moderation is key. Cheers to your health and your newfound cocktail expertise! Happy mixing!

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